Linguine with salmon and cheese – chive – sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 2 tbsp butter
• 100 ml white wine, dry
• 125 ml vegetable stock
• 150 g cheese, grated (Gruyere/Greyerzer)
• 150 g crème fraîche
• 400 g ribbon pasta (linguine)
• 400 g salmon fillet(s) without skin
• 3 tbsp lemon juice
• 2 tbsp chives, in rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

fresh, slightly sour pasta sauce with salmon

Cook the pasta in plenty of salted water until al dente. Peel and finely dice the onion and garlic. Halve, deseed, wash, and finely slice the chili pepper. Heat 1 tablespoon of butter in a saucepan. Sauté the onion and garlic. Then add the white wine and stock, stir in the cheese and crème fraîche, and simmer until the sauce is thickened. Season with salt and pepper. Cut the salmon into bite-sized pieces. Heat the remaining butter in a pan and fry the salmon with the chili for 2-3 minutes. Season with salt, pepper, and lemon juice. Stir the chives into the sauce. Divide the pasta among serving plates, pour the sauce over the top, and arrange the salmon on top.